Premium
FATE OF PHYTIC ACID DURING FERMENTATION
Author(s) -
Essery R. E.
Publication year - 1951
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1951.tb01633.x
Subject(s) - phytic acid , phytase , yeast , autolysis (biology) , chemistry , food science , fermentation , yeast extract , inositol , brewing , phosphate , sodium , ammonium , biochemistry , inositol phosphate , enzyme , organic chemistry , receptor
In wort fermentations with two strains of brewery yeast, no phytate phosphate could be recovered from the beer after 67 hr. In a synthetic medium containing added sodium phytate, with ammonium salts as nitrogen‐source and glucose as carbon‐source, loss of phytate phosphate was not observed until yeast‐increase was approaching its maximum; in presence of yeast‐juice, however, loss in synthetic medium! although slower at the start, was finally as complete as in copper wort over the same period. At pH 4 and at room temperature, autolysis of sodium phytate was not observed in copper wort in 37 days, or in synthetic medium in 14 days. Eleven methods attempting to isolate phytate phosphate failed to disclose it in beer. The presence of a phytase has been demonstrated in beer and in yeast juice. Yeast phytase appears to require a supplementary factor, present in copper wort but not in synthetic medium until passed into it from the yeast; it can then hydrolyse phytic acid at least as far as inositol tri‐phosphate, but cannot yield any appreciable amount of inositol.